Get Ready to FALL in Love
A one-pot hands-off curry that’s absolutely loaded with nutrients, fiber, and protein. Every two-cup serving has 39g protein and 8g fiber with just 480 calories. That even includes steamed jasmine rice!
Canned pumpkin and light coconut milk make this curry super creamy while keeping the fat content in check (only 11g fat per serving).
The seasoning base is the same as my recently published chicken and gnocchi soup that I’m obsessed with. A simple blend of white miso and yellow curry pastes, maple syrup, coconut aminos, and fish sauce packs so much flavor into the dish. And with no knife work or veggie prep required.
I hope you enjoy the recipe and the best season of the year. Let me know your thoughts about the pumpkin curry in a recipe review.
High Protein Pumpkin Curry
Ingredients
- 15 oz can Pumpkin Puree
- 14 oz can Light Coconut Milk
- 2 cups Chicken Bone Broth
- 2 Tablespoons (42g) White Miso Paste
- 2 Tablespoons (36g) Thai Yellow Curry Paste
- 2 Tablespoons Coconut Aminos
- 2 Tablespoons Maple Syrup
- 1 Tablespoon Fish Sauce
- 32 oz Boneless Skinless Chicken Thighs
- 16 oz bag Frozen Root Vegetables, or frozen sweet potatoes, carrots, etc.
For Serving
- 3 cups Steamed Jasmine Rice
- Thai Basil, chopped
Instructions
- Add everything except the chicken thighs and frozen vegetables to a large Dutch oven and stir to combine. Once evenly mixed, add the chicken and veggies.
- Place the lid on the Dutch oven and bake in a 350ºF oven for 2 hours.
- Transfer the chicken to a separate bowl to shred before adding back to the pot. Salt to taste before serving.
- Add ½ cup rice to a bowl along with 2 cups (about 430g) of the curry. Top with chopped Thai basil and any extra garnishes like chili crisp, lime juice, and crispy shallots, if desired.
